3 pounds boneless skinless chicken thighs
salt
cayenne pepper to taste
2 tablespoons olive oil
4 onions, peeled and chopped
2 cloves garlic, minced
1 28-oz. can chopped tomatoes (with juice)
3 cups chicken stock
8 oz. peanut butter

I brown my chicken in batches since my pan won't hold all the pieces without crowding.

If the stew is too thick add more water and/or stock.

Cut chicken into bites sized pieces. Season with salt & cayenne pepper.

Heat olive oil over medium heat in large heavy-bottom Dutch oven. Saute chicken in oil with garlic and onions for 15 minutes, until chicken is cooked through. Remove chicken and onions and deglaze pan with 1 cup of chicken broth, scraping to loosen any browned bits. Put chicken and onions back in the pan. Add the tomatoes and cook for another 5 minutes.

Mix the peanut butter with the remaining 2 cups of chicken broth. Stir into chicken and cook for another 5 minutes.

Serving Size: makes 12 servings

 

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